Serve an appetizer that’s crunchy, well-flavored and nutritious with these Crispy Chickpeas! It couldn’t be easier, simply towel-dry GOYA® Chick Peas, mix with olive oil, smoked paprika and GOYA® Adobo All-Purpose Seasoning with Pepper, and roast until chickpeas turn dry and crisp. These little addictive chickpeas crunch like a potato chip, but boast more flavor and nutrition!
| Total: | 45 min |
| Prep: | 5 min |
| Cook: | 40 min |
| Yield: | 6 servings |
Ingredients
- 2 cans (15.5 oz. each), GOYA Chick Peas, drained, rinsed and patted dry with paper towels
- 2 cans (15.5 oz. each), GOYA® Chick Peas, drained, rinsed and patted dry with paper towels
- 3 tbsp. GOYA® Extra Virgin Olive Oil
- 2 tsp. smoked paprika
- 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more, to taste
Instructions
- Heat oven to 425 degrees F. In medium bowl, stir together chickpeas, olive oil, smoked paprika and 1/2 tsp. Adobo; transfer to foil-lined baking sheet.
- Bake, stirring occasionally, until chickpeas are golden brown and crisp, about 40 minutes.
- Transfer chickpeas to serving bowl; season with more Adobo, if desired. Serve warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 232 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 543 mg |
| Serving Size | 1 of 6 servings |
| Calories | 232 |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 10 g |
| Sugar | 9 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 543 mg |